This clay pot mushroom rice is a comforting, deeply savory dish inspired by Cantonese-style bo zai fan. Fragrant rice cooks gently in vegetable stock, absorbing layers of umami from mixed mushrooms, ginger, sesame oil, and soy sauce. The optional crispy rice at the bottom adds a beautiful contrast in texture, making every bite satisfying and warming.
Why You’ll Love This Recipe
This recipe is simple yet full of flavor, using everyday plant-based ingredients to create something special. It is naturally vegan and gluten free, adaptable to what mushrooms you have on hand, and can be enjoyed as a complete meal or a hearty side. The hands-off cooking method and optional crispy base make it both forgiving and rewarding.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
300 g medium-grain or jasmine rice
500 ml vegetable stock or water
300 g mixed mushrooms (such as shiitake, king oyster, oyster, cremini, enoki, or beech mushrooms)
2 teaspoons cornstarch
1 tablespoon tamari or soy sauce, plus extra for drizzling
1 tablespoon sesame oil, plus extra for drizzling
1/2 teaspoon sea salt
1 pinch white pepper
6 thin slices fresh ginger (about 10 g)
2 scallions, finely sliced
Directions
Rinse the rice in a clay pot or Dutch oven three times until the water runs almost clear. Add the vegetable stock to the rice and allow it to soak for 10 to 20 minutes while preparing the mushrooms.
Slice larger mushrooms thinly and tear clustered mushrooms into smaller bundles. Place them in a bowl and add the cornstarch, tamari or soy sauce, sesame oil, sea salt, and white pepper. Toss well until evenly coated.
Place the pot with the soaked rice over medium-high heat, add the ginger slices, and bring to a boil. Once bubbling, cover the pot, reduce the heat to the lowest setting, and cook for 10 minutes.
Uncover the pot, add the mushrooms, and gently stir them through the rice. Drizzle with an additional 2 to 3 teaspoons of sesame oil, cover again, and cook on the lowest heat for another 10 minutes.
Remove the lid, increase the heat to medium-high, and cook for 4 to 5 minutes until you hear a steady sizzling sound. This step creates a crispy rice layer at the bottom. Turn off the heat, drizzle with extra tamari or soy sauce, and scatter the scallions over the top. If you prefer softer rice, you can skip the crisping step.
Servings and timing
This recipe serves 4 people.
Preparation time is about 15 minutes, and cooking time is approximately 30 minutes, for a total of around 45 minutes.
Variations
You can add diced carrots, snow peas, or baby corn for extra vegetables. For a deeper flavor, stir in a teaspoon of miso dissolved in warm water before cooking. If you enjoy heat, top with chili oil or chili crisp just before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or stock to loosen the rice, or microwave in short intervals, stirring in between.
FAQs
Can I make this without a clay pot?
Yes, a heavy-bottomed Dutch oven works well and helps distribute heat evenly.
Is the crispy rice necessary?
No, the dish is delicious without it. The crispy layer is optional and based on personal preference.
What type of rice works best?
Medium-grain or jasmine rice provides the best texture and aroma for this dish.
Can I use only one type of mushroom?
Absolutely. Shiitake or cremini mushrooms alone work very well.
How do I prevent the rice from burning?
Keep the heat low during cooking and stay close during the crisping step, listening and smelling carefully.
Can I freeze mushroom rice?
Freezing is not recommended, as the texture of the rice can become mushy when thawed.
Is this recipe spicy?
No, it is mild, but you can add spice with chili oil or sauce if desired.
Can I add protein to this dish?
Yes, plant-based proteins like firm tofu cubes or edamame can be stirred in with the mushrooms.
Do I need to soak the rice?
Soaking helps the rice cook evenly and absorb flavor, so it is strongly recommended.
Can I use water instead of stock?
Yes, but you may need to adjust the seasoning with a little extra salt or soy sauce.
Conclusion
Clay pot mushroom rice is a beautifully simple dish that highlights the natural depth of mushrooms and the comfort of perfectly cooked rice. Whether you enjoy it with a soft base or a crispy bottom, it is a satisfying, nourishing meal that feels both humble and special at the same time.
This clay pot mushroom rice is a savory, comforting Cantonese-inspired dish where rice is gently simmered with vegetable stock, mixed mushrooms, ginger, and soy sauce. It features an optional crispy bottom layer and is naturally vegan and gluten-free.
Ingredients
300 g medium-grain or jasmine rice
500 ml vegetable stock or water
300 g mixed mushrooms (shiitake, king oyster, oyster, cremini, enoki, or beech)
2 teaspoons cornstarch
1 tablespoon tamari or soy sauce, plus extra for drizzling
1 tablespoon sesame oil, plus extra for drizzling
1/2 teaspoon sea salt
1 pinch white pepper
6 thin slices fresh ginger (about 10 g)
2 scallions, finely sliced
Instructions
Rinse the rice in a clay pot or Dutch oven three times until the water runs almost clear. Add vegetable stock and soak for 10–20 minutes while prepping mushrooms.
Slice larger mushrooms and tear clustered ones into smaller pieces. In a bowl, toss mushrooms with cornstarch, soy sauce, sesame oil, sea salt, and white pepper until evenly coated.
Place the soaked rice over medium-high heat. Add ginger slices and bring to a boil. Once bubbling, cover and reduce heat to the lowest setting. Cook for 10 minutes.
Uncover, gently stir in the mushrooms, drizzle with 2–3 teaspoons sesame oil, cover again, and cook on low heat for another 10 minutes.
Remove lid, increase heat to medium-high, and cook for 4–5 minutes until a steady sizzling sound is heard, forming a crispy bottom layer. Turn off heat.
Drizzle with additional tamari or soy sauce and top with sliced scallions. Serve immediately.
Notes
Use any combination of mushrooms based on availability or preference.
Soaking the rice ensures even cooking and better texture.
The crispy rice layer is optional but adds a delicious contrast.
